Dragon's Breath Chili

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For the past two years the 4th of July festivities include a Chili Cook-Off. Because I am a vegetarian, I didn't even taste it...I just trusted Guy's recipe. It must have been great because out of 12 entries, I took home the 2009 Chili Cook-Off trophy! Oh Yeah!

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this has tons of flavor. just the right amount of heat. didn't have to spend all day in the kitchen doing prep. my friends are going to love it. thanks for the new recipe.

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I made a double batch of this chili for a bbq we had this past weekend and to my surprise the entire thing was eaten on the same day by a total of 25 guests!!
Every bite you seem to get a different taste sensation, some sweet, some hot and some hotter. The prep time is a lot more than stated - but well worth every minute it took to make. I made it on Thursday and let it simmer for 5 hrs then put it away until Saturday, letting it simmer on a low heat another 3 hours, and everyone loved it. It is a recipe that I am planning on making again real soon to hide for myself! Thanks Guy,
Bill

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This chili has so many flavors, it's amazing. Especially if you take the time to roast the peppers on the grill. However, it takes much longer then 15 minutes to prep. I was working very fast at getting the dish made, and it took me quite some time.

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This is a great cold weather dish that you can enjoy for days. I recommend however that you not add the boneless chuck to this chili. The boneless chuck ends up being tough and full of grissle. (You'll actually find yourself worried that you'll take a bite and get a spoon full of grissle! Try this recipe for chili minus the boneless chuck and you'll love it! This recipe tastes great with sour cream and saltines.

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I've made this a couple times. I had a vegetarian ask if she could just put a tent over the pot so she could just stick her head in there and breath it in. I made a batch for a group gathering and the pot was licked clean by the time I left.

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A Great Recipe. Made a few days ahead and froze before party. On morning of party I defrosted and heated back up on lowest setting of Crock Pot. The longer it heated the better it tasted. Since it asked for bacon fat, I substituted 1 lb diced up bacon in the beginning and cut the ground beef by 1 lb. Worked beautifully. Actually reminded me of the Chili I used to make while cooking in my family restaurant years ago. To make it a bit hotter, leave seeds in Jalapenos.

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I'm not a chili person but I saw this recipe and it looked really good so I tried it. I changed a few things. I don't like sausage so I just added more hamburger. I went 1 less on all the peppers so it wasn't to hot. I thought it was the best chili I have ever tasted. Even my daughter loved it and she is hard to please. Thanks again.

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Guy, on the nail, man! Winner Winner Chili Dinner!

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I grew up in the southwestern part of the U.S. and for the longest time, I thought there were only 2 types of chili....red or green.
This recipe has changed my way of thinking of chili...this was awesome. My husband watched the episode, recorded it, and we went to the store to buy the ingredients. We did make 2 substitutions...1 necessary, one by choice. The local store was out of poblano peppers, so we substituted green bell peppers. Also, neither of us really care for sausage, so we chose to substitute it with some ground turkey.
It was delicious. We had so much fun adding the ingredients and watching how the flavors started to layer.
We have already made plans to host a poker party, where our main attraction will be a big pot of this chili. Thanks for doin' what you do Guy....we love it!